Roasted Carrots, Wild Rice, and Home-Made Hummus Salad

I have a confession to make. Something is not quite right about this blog. Scratch that, something is actually terribly out of balance! Any guesses? Well, here’s what I want to know…

WHERE ARE THE SALADS AT?!

Rarely does a day go by during which I haven’t inhaled at least one (giant) salad. I love love love eating salads because they are like the Mecca of microbiome fueling goodness. <– (Things normal people don’t typically say when discussing their favorite foods. It’s okay. I accepted a long time ago that me and food no longer have the most normal of relationships.)

Yet despite how many salads I plow through a week, I really have dropped the ball on sharing salad recipes. That’s partially because I personally don’t require much variability when it comes to salad eating. A combo of hearty greens, nuts or seeds, fruit or dried fruit, and a little olive oil does the trick for me. In turn, my salad plates all turn out pretty similar. And while I’m very okay with that, I’m not trying to bore you with the same daily 12pm Insta pic.

On top of that, I think salads are oddly enough, extremely personal. Think about places like Sweetgreen and the abundance of ingredients out on that bar. Choosing a base alone can be a decision filled with doubt and wonder – kale, arugula, mixed greens, romaine, a grain/green combo. What to choose?! To each his own for sure.

But, there are no doubt occasions when I make sure salads get some tender love and care. And lately, I’ve been whipping out some dang good salads (if I may say so myself) for one simple reason: Steve’s been asking for them! And when your man actually asks for a salad for dinner, you jump all over that opportunity and make one helluva salad.

Sidenote: Steve is playing FIFA (on Xbox) right now. He’s just kicking the ball at the goal over and over. I ask what he’s doing and he says, very intensely, “Training.” Quick poll – is this normal for a 30 year old?

Anyways, let’s get to that recipe where the carrots roast up oh so sweet and pair perfectly with a slightly tangy dressing + hummus combo.

Print Recipe

ROASTED CARROTS, WILD RICE, AND HOME-MADE HUMMUS SALAD

Servings

medium salads

Ingredients

Salad

1bunchfull-sized carrots

1cupwhole grain wild rice (uncooked)

4cupsmixed greens

1/2cuppepitas

1/2cupraisins

Dressing

3tbspolive oil

1tbspdijon mustard

1tspapple cider vinegar

1tbsplemon juice

salt and pepper to taste

Quick Hummus

1candrained chickpeas

1tbsplemon juice

1tbspolive oil

1clovegarlic

1/2tspcumin

salt to taste

paprika to taste (sprinkled on top)

Servings

medium salads

Ingredients

Salad

1bunchfull-sized carrots

1cupwhole grain wild rice (uncooked)

4cupsmixed greens

1/2cuppepitas

1/2cupraisins

Dressing

3tbspolive oil

1tbspdijon mustard

1tspapple cider vinegar

1tbsplemon juice

salt and pepper to taste

Quick Hummus

1candrained chickpeas

1tbsplemon juice

1tbspolive oil

1clovegarlic

1/2tspcumin

salt to taste

paprika to taste (sprinkled on top)

Instructions

Salad

Place carrots on a baking sheet, drizzle with olive oil and salt, and roast for 30 minutes at 400 degrees, flipping half way through.

While the carrots roast, prepare wild rice according to package directions.

When carrots and rice are almost complete, toast pepitas on the stove for a few minutes, flipping often.

When all is complete, add all salad ingredients to bowl and toss.

Dressing

Combine all ingredients in a bowl and whisk.

Hummus

Add all ingredients to a NutriBullet or high power blender and blend until smooth.

Recipe Notes

I like to choose smaller, thinner carrots from the farmers' market because they roast more quickly. Roasting time depends on carrot size so check on occasion. You may have to roast longer if your carrots are large.

Hi! I just want to be sure it’s known that I don’t have medical or nutritional training. What I do have is an experience and many hours of research. I know what worked for me and hope it might work for someone else, but please always consult your doctor!